Mac and “Cheese” Please

Hello all. We at the Sustainability office would like to cordially invite you to another wonderfully tasty Tuesday! So please, put your treacherous, toilsome, tasks aside and make your way for a Meatless Monday, or should I say Meatless One day that is based on a favourite comfort food but made a lot healthier and a lot more… well vegan!

Macaroni and “Cheese” just got a lot less cheesy!

jump-start

NOPE! Not serious! 

This week we thought we’d have our go at vegan mac and cheese. And YES it is a thing, and YES it is delicious! 

Ingredients: 

  • 2 2/3 cup Macaroni 
  • 1 cup peeled diced potatoes 
  • 1/4 cup peeled diced carrots 
  • 1/3 cup diced onion 
  • 3/4 cup water (liquid from boiled veggies is ideal) 
  • 1/2 cup unsalted cashews 
  • 1/4 cup coconut milk 
  • 2 tblsp nutritional yeast flakes (this will make your dish have a “cheesier taste”)
  • 1 tblsp lemon juice 
  • 3/4-1 tsp salt (add to taste as you please) 
  • 1/4 tsp garlic powder 
  • 1 pinch cayenne pepper or chile powder 
  • 1 pinch paprika 
  • 1-3 tblsp crushed tomato (optional) 
  • parsley for garnish (optional) 

Onwards! 

STEP# 1: Soaking nuts! 

First things first. You want to soak your nuts real well…..errr… I mean CASHEWS! You want to soak your cashews well in warm water so they can become soft! Jeez! (All this interrogation right off the bat!) 

I put my cashews in a bowl with water and let them soak until I needed them in later steps. Soaking for at least 30 minutes is optimal.

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STEP# 2: Cook the pasta. 

I won’t walk you step by step how to make your pasta. Boil water, but in pasta, strain it, but it aside, blah blah blah…

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Straining over the sink

 

 

 

 

 

 

 

 

 

 

 

 

 

 

STEP #3: Boil water 

Set a medium-sized pot to boil over the stove. huh. Well that was easy. 

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NEXT! 

Step# 4: Chop Up veggies 

Peel and slice the potatoes, carrots and onion and put them into the pot of water once it has boiled. 

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STEP#5: Out of the pot and into the? hmmm….. This is a tricky one..

Carefully take out your veggies from the pot using a straining spoon or something else in order to keep the water that remains. Set the veggies aside and then measure 3/4 cup of veggie- soaked water and set that aside as well. 

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Carefully retrieving the veggies

STEP #6: M&M (Measuring and Mixing!)

Measure all your other ingredients, including the coconut milk, cayenne or chile powder, paprika, nutritional yeast flakes, lemon juice, garlic powder and salt. 

Take all your ingredients and combine them in a food processor with the vegetable broth, veggies, and cashews and mix until you receive your desired texture adding salt and pepper and other spices and flavours as you please. I added a few tablespoons of crushed tomato to give it some extra flavour and to tint my mac and cheese a more “orangey” colour.

Once you have the consistency you want, mix the “cheese” paste with your macaroni! 

 

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STEP #7: EAT! 

Voila! There you have it! A delicious not super non- nutritious homemade mac and “cheese”! 

Just garnish your dish with some extra paprika and parsley if you want and you’ve got your self something special 🙂 

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Wow so yum.

This was a lot of fun! Out of 5 I give this dish a very generous 4! I love mac and cheese and this was a really great and delicious recipe. I docked a mark off just because even though it was full of cashews it still wasn’t “super healthy”…. Oh well, comfort food is not supposed to be super healthy. 

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And with that I will say goodbye for now, farewell my friends, have a nice and not too cheesy valentines day! 

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Okay if it is cheesy like this, that’s pretty damn cute!

Let us know if you have an idea for what recipes we should make or show us what you’ve made inspired by one of our recipes or other recipes to share the Meatless love! 

Just tag or tweet @sustainableUofG 🙂 

Have a lovely reading week, 

Iris

 

 

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